Spinach Fatayer Recipe

Activate yeast

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–8 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well and add the foamy yeast mixture and olive oil.

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a mixer, knead with the dough hook for 4–5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 60–75 minutes.

After rising, punch down the dough and divide into 3 equal portions. Cover and let rest 10 minutes before shaping.

Prepare spinach: if using whole leaves, wash thoroughly and roughly chop. If using baby spinach, roughly chop to reduce volume. You should have about 6–7 cups before cooking (10 oz packed).

Heat 2 tbs olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, 5–7 minutes.

Add the chopped spinach to the skillet in batches, stirring until wilted and any excess liquid has mostly evaporated, about 4–6 minutes total. If there is excessive moisture at the end, cook a minute longer to reduce liquid—this prevents a soggy filling.

Remove skillet from heat and transfer the spinach/onion mixture to a bowl. Let cool 5 minutes.

Stir in lemon juice, sumac, pine nuts (if using), salt, pepper, dried mint (if using), and crumbled feta (if using). Taste and adjust seasoning — sumac adds lemony tartness so balance with additional lemon or salt as needed.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking sheet.

On a lightly floured surface, roll each portion of dough into a roughly 7–8 inch circle (or oval), about 1/8–1/4 inch thick. Keep unused dough covered to prevent drying.

Place about 1/3 of the spinach filling onto the center of each circle, shaping into an oval mound about 4–5 inches long, leaving a 1-inch border.

Fold the edges of the pastry over the filling to create a boat shape: pinch the ends together and fold the long sides in slightly, creating a peaked center. Make sure the filling is secure but leave a small exposed center so steam can escape.

Transfer shaped fatayer to the prepared baking sheet. Whisk the egg with 1 tbs water and brush the exposed dough edges with the egg wash. Lightly brush remaining dough with a little olive oil for a softer crust. Sprinkle a light dusting of sumac over each pie for color and flavor.

Bake in the preheated oven for 15–20 minutes, until the crust is golden brown and the filling is set. Rotate the pan halfway through baking for even color.

Remove from oven and let cool on the pan 5 minutes. Serve warm with lemon wedges for squeezing over the pies.